Pumpkin spice and everything… sweet, crunchy, and nutty packed into this pumpkin spice granola. The most satisfying, healthy breakfast or snack for the fall. Homemade, vegan, gluten-free, and refined sugar-free.

Looking for a new meal prep recipe? In that case, look no further – this pumpkin spice granola is an easy, foolproof breakfast or snack recipe.

Unlike most store-bought granola, this homemade recipe is chock-full of healthy ingredients and naturally sweetened with maple syrup. Certainly, it is the perfect topping for your morning yogurt or smoothie bowls.

Best of all, it makes my entire house smell of warm spices!

If you love pumpkin spice as much as I do, you should also try my Pumpkin Coffee Cake.


How to Spice Up your Pumpkin Granola?

Are you a chocolate lover?

Add some WHITE chocolate chips AFTER the pumpkin spice granola is done baking and has cooled for at least 10 minutes.

Don’t ask me why, but white chocolate is the superior pairing with pumpkin anything – it just makes sense.

Want more texture?

After cooling, add:

Dried cranberries or other dried fruits

2 tbs of fresh citrus zest

Hemp seeds

Flax seeds

Be creative – it’s a great way to incorporate any additional pantry goodies.

A bowl of paleo, vegan and low sugar pumpkin granola with milk being poured in.

Ingredients for Pumpkin Spice Granola

The ingredients for this granola are super simple and you may already have most of them in your pantry:

Oats, rolled

Pecans/walnuts, heaping cups halved or chopped

Pumpkin/pepita seeds

Shredded coconut, optional

Chia seeds, optional

Pumpkin pie spice


Maple syrup

Coconut oil, melted

How to Make Pumpkin Spice Granola

Firstly, preheat the oven to 325F.

Finally, allow at least 10 minutes for the granola to cool before adding in any additional mix-ins that cannot handle heat like chocolate chips.

Voila! The perfect pumpkin spice granola.

How to get big chunks of granola?

Specifically, the best way to keep your granola chunky is by packing the granola into a thick layer on the baking pan.

Then, let the granola cool completely before breaking it apart. In particular, this keeps the granola from separating during the cooking process.

How do you keep the granola from burning?

Of course, no one wants burnt granola!

In short, we bake at 325F so as to not burn the granola. At 30 minutes, we stir the granola before baking for another 15 minutes to ensure everything gets baked evenly.

Also, I keep an eye out for the granola towards the end because it can go from golden to burnt pretty quickly. In this case, as soon as it starts to brown, I pop it out of the oven.

Can you freeze pumpkin spice granola?

Most definitely!

Store in an airtight bag/container in the freezer for up to 3 months!

In truth, I don’t even defrost it – it tastes just as good and is still super crunchy.

How to Serve Pumpkin Spice Granola

Without reservation, pumpkin spice granola is one of my favorite breakfast additions:

  • Serve it in a bowl with some fresh berries and milk for a homemade cereal
  • Have it on top of Greek yogurt with some honey
  • Have it on the side of your favorite ice cream
  • Add it to oatmeal for an additional crunch
  • Eat it as a snack on its own!

In truth, I like to keep a jar at hand on the countertop and sneak handfuls throughout the day!

How to Store Pumpkin Spice Granola

The best thing about this granola is that it can be stored in an airtight glass jar or container for up to 2 months!

Pumpkin spice it up for weeks to come.

What pumpkin-inspired recipe would you like to see next? Leave a comment below.

A spoon is being used in the bowl of pumpkin granola

Get the recipe:Pumpkin Spice Granola {One Bowl}

Sweet, crunchy, and nutty, this pumpkin spice granola recipe is easy to make, vegan and refined sugar free.
5 stars (1 review)


  • 3 cups rolled oats*
  • 1 heaping cup halved or roughly chopped pecans/walnuts**
  • 1/3 cup pumpkin/pepita seeds
  • 1/2 cup shredded coconut, optional
  • 3 tbsp chia seeds***
  • 2 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 maple syrup
  • 1/2 cup coconut oil, melted


  • Preheat the oven to 325F
  • Line a baking sheet with parchment paper.
  • Stir together oats, pecans, coconut, chia seeds, pumpkin pie spice, and salt in a large bowl.
  • Pour in the maple and coconut oil and stir until very well combined
  • Spread the granola mixture on the prepared baking pan in an even and semi-thick layer and bake for 30 min.
  • At 30 min, stir the granola before baking for another 15 min.
  • Allow to cool for 10 minutes and then add in any additional mix-ins like chocolate chips, more nuts, cranberries, etc.


* I used the gluten-free kind
** If you like the BIG satisfying bites of nuts, use halved pecans or/and walnuts
***optional, you can also use flax seeds. 
Serving: 1g, Calories: 311kcal, Carbohydrates: 24g, Protein: 7g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Sodium: 131mg, Fiber: 7g, Sugar: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.